INGREDIENTS
- Baby Purple carrots
- Baby white carrots
- Baby yellow carrots
- Baby turnip
- Easter egg radish
- Breakfast radish
- Arugula
- Garlic
- Basil
- Olive oil
- Togarashi
- Thyme
- Peach vinegar
- Garlic
- Toasted walnuts
- Black garlic
- Kewpie mayo
- Quail eggs (yolk)
- Micro celery
METHOD
- Blanch and reserve carrots
- Cut carrots in various shapes and sizes (halved lengthwise, quartered, shaved, lengthwise in 3rds, bias, oblique, etc)
- Cut Turnips and radish in various shapes and sizes and reserve.
- Blanch arugula
- In a blender purée arugula, basil, 1 garlic clove with a touch of water and oil til the texture of cut grass finish with vinegar and salt and reserve
- Blend mayo with black garlic for aioli (about 3-4 bulbs to 1pint mayo) reserve in squeeze bottle
- Sauté carrots with 2 cloves of garlic and a few sprigs of thyme. Season with salt, pepper, and togarashi.
- Toss turnips and radishes in peach vinegar, season
- Plate dish with yolk, walnuts, micro celery, and black garlic
Learn more about Chef Mikel Anthony on his Chef’s Roll profile.
